Cabbage, Potato, and Sausage Breakfast Skillet
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Low-Carb (optional variation)
Ingredients
Scale
- 1 lb smoked sausage (Kielbasa or Andouille), sliced into rounds
- 3 large Yukon Gold potatoes, cut into 1/2-inch cubes
- 1/2 head of green cabbage, shredded
- 1 medium yellow onion, diced
- 2 tablespoons olive oil or unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: Sliced green onions or fresh parsley for garnish
Instructions
- Start by washing your potatoes and cutting them into uniform cubes. Shred the cabbage into thin strips and dice the onion. Having everything chopped and ready to go will make the cooking process much smoother.
- Place a large skillet over medium-high heat. Add the sliced sausage rounds in a single layer. Cook for 3-4 minutes per side until they are nicely browned and crispy. Remove the sausage from the skillet and set it aside on a plate, leaving any rendered fat in the pan.
- Add the olive oil or butter to the same skillet. Toss in the cubed potatoes. Season them with a pinch of salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown on the outside and fork-tender.
- Add the diced onion and shredded cabbage to the skillet with the potatoes. Stir well to coat the vegetables in the pan juices. Cook for 7-9 minutes, stirring frequently, until the cabbage has wilted and the onions are translucent and slightly sweet.
- Return the browned sausage to the skillet. Sprinkle the garlic powder and smoked paprika over the mixture. Toss everything together and cook for another 2-3 minutes to allow the flavors to meld and the sausage to heat through. Adjust salt and pepper to your preference.